miso

Umami soup base

Miso is a thick paste made from fermented soybeans, used as a foundation for Japanese cooking.

It flavors soups, marinades, dressings, and glazes: miso soup, miso-glazed salmon.

Varieties range from mild white miso to robust red miso.

The fermentation gives it a rich, savory depth—a source of umami.

Japanese

shoyu

Japanese fermented condiment

  • dashiJapanese kelp-based broth
  • tofuCoagulated soy milk block
  • nattoFermented soybean dish

ramen · matcha · sake · bento · tempura · kombu · izakaya · yakitori · edamame · kaiseki

fermented

koji

Fermentation mold for Japanese foods

rice · salt · aging · culture · probiotics · enzymes · lactobacillus · microbiome · curing · pickling

soup

broth

Clear simmered meat liquid

silken tofu · shiitake · nori · clam · spinach · bowl · ladle · breakfast

umami

savory

Appetizing, not sweet

savoriness · brothy · earthy · complexity · meaty · robust · nuanced · palate · flavor · taste

condiment

paste

Thick sticky substance

dressing · sauce · spread · flavoring · gochujang · tahini · sambal

Categories
Opposites
food preservation method

misofresh vegetables

raw fish · sashimi · fresh milk · fresh produce

flavor profile

misosugar

Crystalline carbohydrate sweetener

honey · maple syrup · bland food · sweet paste · rice

fermentation/processing

misoedamame

Young soybeans in pods

fresh ingredients · fresh vegetables

Phrases
Family

misogyny, misogynist, miso soup, misandry, misogynistic, misogynous, misandrist

Familiarity
Top 200,000
Profile
Used worldwide · Timeless · Concrete · Everyday, not technical · Rated G